Informatics Publishing Limited

Sarita ¹

Affiliations
1 VPO, Birohar, Tehsil, Jhajjar, Haryana, IN

Abstract

No Abstract

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Kuldeep Singh ¹, Ajay Kapoor ¹, Bikram Jit Singh ¹, Sanjiv Gupta ¹, D. Pramod ¹, Sarita ²

Affiliations
1 Department of Burns & Plastic Surgery, PGIMS, Rohtak, Haryana, IN
2 Department of Pulmonary & Critical Care, Pt. B.D. Sharma PGIMS, Rohtak, Haryana, IN

Abstract

Burn is a major health problem that cause of mortality, morbidity and psychosocial problems. The aim of this study was to evaluate the epidemiology of burns in this part of the world. In this prospective study 314 burn patients admitted in Pt. B. D. Sharma, PGIMS, Rohtak, Haryana, India from Oct 2012 to Sep 2013 were studied. Maximum number of burn patients were in the age group of 21-40 years (44.90%), with male preponderance (57.96%), 99.36% patients were belonging to Hindu community. Burn injuries were more from rural area (83.43%) than urban area (16.56%). 167 (53.18%) patients were with a family income less than 5000 rupees, 145 (46.17%) patients were literate. Most common mode of burn was flame in 53.50% patients, followed by scalds in 32.16% cases, electrical burn in 11.46% cases and chemical burn in 2.86% cases. No first aid was given in 67.5% of cases. Majority of burns occurred accidentally. In urban population, scald forms the most common type of burn in children (51.92%) and adult females (9.61%). In rural population flame burn is the leading type of burn in adult female (26.33%) and adult males (27.09%) while scald remains the most common burn in children (23.66%). TBSA burn was maximum in the age group of 20-40 years (43.48±18.99%) and minimum in 0-5 yrs age group (20.88±13.61%). Average hospital stay and mortality increases proportionately with the increase in TBSA burn. For implementation of an effective burn prevention program, study of its epidemiological features in a specified region contributes a lot.

Keywords

Epidemiology Burn, TBSA.

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E. S. Chauhan ¹, Sarita ¹

Affiliations
1 Department of Food Science and Nutrition, Banasthali University, Tonk, Rajasthan, IN

Abstract

Recently, celiac disease is a prominent syndrome in developing countries and there is a growing demand for gluten-free foods. Availability of millets is easy and provides many opportunities for developing gluten-free foods. In this study food processing such as germination and popping were carried out to improve nutrients in millets and gluten-free food products were developed incorporating them at 10, 20 and 30%. Germinated Finger Millet Flour (GFMF) had ash (2.7 g/100g), fat (2.0 g/100g), crude fiber (4.5 g/100g), protein (8.7 g/100g), carbohydrate (69.2 g/100g), calcium (359.6 mg/100g) and iron (4.5 mg/100g). Popped pearl millet flour (PPMF) contained ash (2.2 g/100g), fat (5.9 g/100g), crude fiber (2.8 g/100g), protein (14.4 g/100g), carbohydrate (64.7 g/100g), calcium (51.2 mg/100g) and iron (8.9 mg/100g). Popping also enhanced ash, protein, carbohydrate, iron and phosphorus content in millets. Two products named fortified sweet pancake and millet dense halwa were prepared by incorporating GFMF and GPMF. Choco phirni and fritter snacks were developed by incorporating PFMF and PPMF. Sensory scores of the products revealed that 10% incorporation of all developed food products were best accepted. Thus incorporation of processed finger and pearl millets in developed food products helped in improving the nutrient contents and thus is a good alternative for celiac patients.

Keywords

Finger Millet, Pearl Millet, Germination, Popping, Celiac Disease.

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